I can help with the fried green tomatoes, but don't know about the sandwich. Every summer we put these on the menu, and serve them with a garlic dill buttermilk dressing, I can't stay ahead of them.
Slice the toms thick, 1/2 to 1 inch. Dip the slices in flour mixed with seasoning salt and pepper; then in beaten egg with a little water or milk mixed in, and back into the seasoned flour. Place them on wax paper on a cookie sheet and let them rest in the refrigerator for 15-20 mins.
Take a large non-stick skillet and add a couple of tablespoons of bacon grease, and a couple of tablespoons of margarine. keep heat very, very low, add the breaded tomato slices and DON'T TOUCH THEM for a long time, till they are browned on the bottom side ( just barely peek under them) then flip them over, still keeping the heat, very low until browned on the second side. The trick is to only turn them once and cook them very slow. The bacon grease adds the flavor and helps make them crisp.
At the restaurant we cook in advance, then warm to order. Some folks mix the flour with yellow cornmeal.
Now tell me a little more about the sandwich!
